Yes to Yummy

Slutty Brownies

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Also known as B***h @$$ h0 brownies, in honor of my driving school teacher. It’s a long story. Anyway, these are amazing. Make them. Now.


Prep Time
Cooking Time
Total Time
Yield 9-16 brownies (depending on size)

1 recipe Chocolate Chip Cookies, leaving out the arrowroot powder and not baking


1/4 cup of coconut flour

1/4 cup of cocoa powder

1/4 cup of arrowroot powder

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/3 cup of coconut oil, softened

1/3 cup of maple syrup

1 tablespoon of vanilla extract


1/3 cup of organic palm shortening

1/2 cup of organic confectioner’s sugar (or powdered coconut sugar)

1 teaspoon of vanilla extract

2 tablespoons of coconut flour

A pinch of salt

FOR THE BROWNIE (recipe adapted from here):

3.5 ounces of dark chocolate chips

1/4 cup of unsweetened almond milk

3 tablespoons of coconut oil

1/2 cup of pumpkin puree

1/2 cup of maple syrup

1/4 cup of coconut flour, sifted

1/4 cup of tapioca flour

1/4 cup of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt


Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan with parchment paper, then grease well with coconut oil.

Make the chocolate chip cookie dough, and don’t add the arrowroot powder! Squish the cookie dough into the bottom of the pan and use your hands to flatten it slightly. Place the pan in the fridge while you make the Oreo layer.

In the bowl of a stand mixer, combine the coconut flour with the cocoa powder, arrowroot powder, salt, and baking soda. Mix on low speed, then add the softened coconut oil, maple syrup, and vanilla extract. Once well-mixed (and resembling a dough), transfer to a piece of parchment paper or wax paper and top with another piece of the same material.

Using a rolling pin, roll the dough out until it is an 8 x 16-inch rectangle.

Using a sharp knife, cut the piece of dough in half to form two (approximately) 8 x 8-inch squares. Make sure you have at least two inches of space between the two pieces–you don’t want them to fuse together in the oven!

Transfer the bottom sheet of parchment paper with the dough on it to a baking sheet. Bake in the preheated oven until solid to the touch, about 15 minutes. Let cool COMPLETELY before using and DO NOT touch–the cookie squares will be very fragile!

Meanwhile, make the filling.

In the bowl of a stand mixer, combine the organic palm shortening with the organic confectioner’s sugar, vanilla extract, coconut flour, and a pinch of salt. Beat on high until light and fluffy, about 3 to 4 minutes.

Once the cookie squares are cool, take the baking pan with the cookie dough out of the fridge. Carefully lift one of the cookie squares up and place it atop the cookie dough (it should fit perfectly). Spread the filling atop this piece of cookie and place the other cookie on top, pressing very gently to squish the filling a bit.

Put everybody back in the fridge while you make the brownie!

In a small saucepan, combine the dark chocolate chips with the unsweetened almond milk and coconut oil. Heat over medium-low, and once the chocolate just melts, take it off.

Pour it into the bowl of a stand mixer and add the pumpkin puree (oh fall, you can’t come soon enough…), maple syrup, coconut flour, sifted, tapioca flour, cocoa powder, baking soda, and a generous pinch of salt. Mix on low to combine, scraping down the bowl once or twice to make sure everything gets incorporated.

Take the baking pan with the cookie dough/Oreos out of the fridge and scoop the brownie batter on top of it. Using a spatula, spread it out until relatively flat, then place in the preheated oven. Bake until a toothpick inserted in the brownies comes out clean, about 30 to 35 minutes.

Transfer immediately to the fridge and chill for at least two hours–preferably five or six. Then, using a sharp knife, slice into 9 giant, 12 medium-sized, or 16 small brownies.

Store in an airtight container in the fridge or at room temperature for up to three days. But they won’t last that long. Nope.

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